FOOD CONTROL
·
2020
·
IF 4.258
Yuzhu Li,Kezhou Cai,Gaofeng Hu,Qianhui Gu,Peijun Li,Baocai Xu,Conggui Chen
The influence of six sodium-reducing treatments (F2: 0.6% KCl+1.8% NaCl; F3: 0.6% CaCl 2 +1.8% NaCl; F4: 0.36% KCit+0.24% KCl+1.8% NaCl; F5: 0.12% MgCl 2 +0.48% CaCl 2 +1.8% NaCl; F6: 0.36% KL+0.24% KCl+1.8% NaCl; F7: 0.36% CaL+0.24% KCl+1.8% NaCl) on the formation of polycyclic aromatic hydrocarbons (PAHs) in baked bacon was evaluated. Compared with the total amount of the four PAH 4 (10.08 μg/kg) in the control F1 group without sodium reduction, including (benzo [ a ]anthracene (BaA), chrysene (CHR), benzo [ b ]fluoranthene (BbFA), and benzo [ a ]pyrene (BaP), the application of F3 (6.37 μg/kg), F5 (6.25 μg/kg), F6 (5.85 μg/kg) and F7 (5.56 μg/kg) reduced the content of the PAH4 (P < 0.05), while the treatment of F4 (16.60 μg/kg) increased the concentration of the PAH 4 (P < 0.05). The correlation analysis showed that the occurrence of PAH4 was significantly correlated with the pH and b* value (P < 0.05). The determination of hydroxymethylfurfural (HMF) content suggested that the influence of substitute salts on the PAH4 was related to Maillard reactions . A pH adjustment rescued the impact of the substitute salts on the b* value, the HMF content and the formation of PAH4, revealing that pH variations played a vital role in substitute salts influencing the generation of PAH4. Sodium sulphite decreased the b* value, the amount of the HMF and the concentration of PAH4 (P < 0.05), which further verified that substitute salts influence the formation of PAHs in sodium-reduced bacon in a mechanism involving Maillard reactions.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Food & Function
·
2019
·Vol. 10
·期 2
·625-634
·
IF 3.241
Jieyu Wu,Rongfa Guan,Haizhi Huang,Zhenfeng Liu,Haitao Shen,Qile Xia
The instability of catechins (CT) is currently a challenge for their application in the food industry. This study explored whether or not the protective effects of liposome encapsulation on CT could enhance the role of CT as antioxidants in reducing nitrosamines (NAs) in traditional Chinese bacon (TCB). The samples were further characterized by the analysis of volatile compounds, color parameters, and texture profile during storage to assess the effects of catechin liposomes (CTL) on TCB. Results showed that the increase in NAs in fried TCB was strongly dependent on the storage time. CTL could reduce the production of NAs in fried TCB (40.45%) more strongly than CT (15.13%) after 49 days of storage. Higher phenol contents were found in CTL (1515.25 × 106 area unit (AU)) than those in control (1451.73 × 106 AU) and CT (1391.10 × 106 AU) TCB at the end of storage. The addition of antioxidants increased (p < 0.05) a* values in the following order: CTL > CT > control with mean values of 6.54, 5.09, and 3.92, respectively, after 49-day storage. Conversely, the addition of CTL decreased (p < 0.05) the hardness of TCB. Encapsulating CT in the liposomes can effectively reduce the NAs in TCB and positively affect its quality. This technique may guide the potential application of liposomes in the meat industry.
研究领域:
食品科学
·
生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Qian-Da Xu,Zhi-Qiang Zhou,Zan Jing,Qiang He,Qun Sun,Wei-Cai Zeng
Effect of pine needle extract from Cedrus deodara (PNE) on the quality and safety of Chinese traditional smoked bacon was observed, and its action mechanism was further investigated. With the treatment of PNE, the quality properties of smoked bacon, including moisture content, pH and titratable acidity values, color, texture and volatile compositions, were all ameliorated. Meanwhile, the peroxide value (POV), thiobarbituric acid value (TBARS) and nitrite content of smoked bacon with PNE decreased. In addition, the content of N -nitrosodimethylamine in smoked bacon gradually decreased with the increased concentration of PNE. Moreover, the heavy polycyclic aromatic hydrocarbons (PAHs) were not detected in smoked bacon with PNE, while the types and contents of light PAHs in smoked bacon were both reduced by PNE. With the measurement of fluorescence spectroscopy and circular dichroism spectroscopy , the secondary and tertiary structures of myofibrillar protein in smoked bacon were both changed though the treatment of PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond was the main molecular force between PNE and meat proteins in smoked bacon. All present results suggested that PNE had the potential value to improve the quality and safety of smoked bacon in food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yunkai Zhang,Yuzhu Li,Hongmei Fang,Yong Wang,Kezhou Cai,Hui Zhou,Baocai Xu
Grape seed extract (GSE) is a known natural antioxidant, but the inhibitory effect and mechanism of GSE on benzo(a)pyrene (BaP) in cured meats have not been investigated. This work investigated the effects of two major phenolic compounds in GSE, namely proanthocyanidin B2 and isorhamnetin, on the formation of BaP, free radical scavenging ability, color value, 5-hydroxymethylfurfural (HMF) level and Amadori compound content. The results showed that proanthocyanidin B2 and isorhamnetin significantly inhibited BaP production in bacon (P < 0.05). The inhibition of BaP by 0.003% concentration of procyanidin B2 or isorhamnetin was 65.43% and 52.66%, respectively. Adding these phenolic compounds to bacon significantly reduced b* color value, HMF content, and Amadori compounds. Subsequently, the mechanism of BaP inhibition by these phenolic compounds was further systematically elucidated by modeling the glucose/lysine reaction, which was instrumental in scavenging free radicals and inhibiting the Maillard reaction. These findings provided valuable insights into the mechanism of BaP reduction facilitated by GSE, and propose the potential utility of GSE phenolics to mitigate BaP levels in baked bacon.
研究领域:
食品科学
·
毒理学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHIC SCIENCE
·
2013
·Vol. 52
·期 8
·932-937
·
IF 0.794
Liu Xiaofang,Zhou Shu,Zhu Quanfei,Ye Yong,Chen Huaixia
A sample pretreatment method, solid-phase extraction combined with dispersive liquid–liquid microextraction (SPE–DLLME), was established for the sensitive determination of polycyclic aromatic hydrocarbons (PAHs) in smoked bacon samples. In the SPE–DLLME process, three PAHs including naphthalene (Naph), phenanthrene (Phen) and pyrene (Pyr) were extracted from samples and transferred into C18 SPE cartridge. The target analytes were subsequently eluted with 1.2 ml of acetonitrile–dichloromethane (5:1, v/v) mixture solution. The eluent was injected directly into the 5.0 ml ultrapure water in the subsequent DLLME procedure. The sedimented phase was concentrated under a gentle nitrogen flow to 120.0 µl. Finally, the analytes in the extraction solvent were determined by high-performance liquid chromatography with a ultra-violet detector. Some important extraction parameters affecting the performance, such as the sample solution flow rate, breakthrough volume, salt addition as well as the type and volume of the elution solvent were optimized. The developed method provided an ultra enrichment factors for PAHs ranged from 3478 to 3824. The method was applied for the selective extraction and sensitive determination of PAHs in smoked bacon samples. The limits of detection (S/N = 3) were 0.05, 0.01, 0.02 μg kg−1 for Naph, Phen, Pyr, respectively.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
·
2020
·
IF 4.155
Xiao Gan,Ling Zhao,Jungang Li,Juncai Tu,Zhaoming Wang
This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 85.63% at the end of processing for 0%, 30%, 50% and 70% KCl replacement samples, respectively. During the processing, Lactobacillus gradually became the dominant one, and higher the KCl ratio, more rapid was the process. After salting, the TBARS of control was markedly higher (P < 0.05) than that of the others, while a similar lipid oxidation level (P > 0.05) was observed at the end of processing for different groups. After salting, there was no difference in total free amino acids (TFAA) content among four treatments (P > 0.05), whereas KCl replacement samples shared significantly higher (P < 0.05) values than control at the end of processing. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus versus TBARS and TFAA. Partial replacement of NaCl with KCl could, directly or subsequently by promoting the growth of Lactobacillus, influence proteolysis and lipid oxidation over the manufacturing process.
研究领域:
食品科学
·
微生物学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ji Luo,Mustapha Muhammad Nasiru,Wenjing Yan,Hong Zhuang,Guanghong Zhou,Jianhao Zhang
The aim of this work was to investigate the influence of dielectric barrier discharge cold plasma (DBD-CP) on the structure and aroma compounds binding capacity of myofibrillar proteins (MPs) extracted from Chinese dry-cured bacon. MPs were treated with DBD-CP at 0, 50, 60 and 70 kV for 150s to monitor the binding ability with aroma compounds such as 3-methyl-butanal, 2-methyl-butanal, nonanal, heptanal and octanal, microstructure, primary and secondary structure changes of MPs using GC-MS, SDS-PAGE, scanning electron microscope (SEM) and FTIR spectroscopy . FTIR spectroscopy revealed a decrease in the α-helices structure while an increasing portion of β-sheets and random coils for all treatments, the relative contents of β-turns had no significant difference between treatments. The flavor compounds binding capacity of MPs enhanced from 50 kV to 70 kV treatment, probably due to the different modifications in protein structure and surface, also the oxidation systems generated by DBD-CP treatment increased hydrophobicity and unfolding of MPs. The result also showed that hydrophobic amino acids increased from 50 kV to 70 kV treatment which could be related to the improvement of binding ability. This study demonstrated that DBD-CP could be exploited to modify the functionality of MPs and improve the flavor of meat products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）